Fresh tasting jam is easy to make, especially if you do a refrigerated recipe. It will keep for TWO MONTHS done this way. If long term is the goal, like enough to last till the 2017 strawberry season you’ll have to can it. This is not hard and is the way we do it here at home. It does take some time, so allow and afternoon for the making. Canning info is in basic cookbooks such as Joy of Cooking.
For 4 cups
3 pounds of ripe unblemished strawberries
Sugar – according to how sweet you want the jam you can use one cup per pound or as little as half a cup per pound. We like the full load.
Pectin – or better yet, a peeled and shredded granny smith apple. Leah Colins of Cook’s points out that a granny smith contains enough natural pectin to help the jam gel.
1 to 2 tablespoons of lemon juice. Taste to see how much you like.
Cut the large ones in half and crush the berries. Using a large pan add the berries and stir in the sugar, juice and the apple.
Bring to a boil and cook for 20 to 30 minutes stirring until the mixture is thick. Watch for boil overs when froth appears.
Ms. Colins tests her jam for thickness by placing some of the mixture on a plate she had in her freezer, Spoon a bit on the plate and freeze the mixture for 2 minutes. Drag your finger through the jam, If it’s runny, cook it for a minute or three and test again.
Cool jam for two hours or until cool all the way through. Jar and refrigerate until it sets up.
NOTE – this recipe does work if doubled. Just make two batches.